{"id":15303,"date":"2023-05-21T04:45:57","date_gmt":"2023-05-21T03:45:57","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2023\/05\/21\/uberbackener-kabeljau\/"},"modified":"2024-04-11T12:35:53","modified_gmt":"2024-04-11T11:35:53","slug":"uberbackener-kabeljau","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2023\/05\/21\/uberbackener-kabeljau\/","title":{"rendered":"Cod au Gratin"},"content":{"rendered":"\n
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Cod au Gratin<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n Cod is wonderful for gratinating, because it keeps its shape, has firm meat and is simply good!!!! Cod au gratin is quite simple and again, as with many of my recipes, you can let your imagination run wild.\n \n

\n\t\tDid you know? Cod meat is sold fresh, frozen, salted, or dried. Its liver is used to make cod liver oil or preserved in jars or cans. Eggs are also marketed fresh, smoked, or canned. Cod is a traditional ingredient in fish and chips, the unofficial national dish of the United Kingdom, and is also used in fish sticks. In Portugal and Brazil in particular, it is sold as stockfish under the name bacalhau. In Spain, “cortezas de bacalao,” strips of cod skin deep-fried and lightly salted in sunflower oil, are popular as a snack. (from Wikipedia) <\/div>\n
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Prep time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
45 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
4<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
1 h<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n\n\t